Corn Dogs Recipe -
Corn Dogs Recipe
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Corn Dogs
See how to make delicious, crunchy corn dogs at home. See more
  • READY IN 40 mins

Corn Dogs

Recipe by  

"I made up this recipe many years ago, because I loved the corn dogs you buy at carnivals but could not find a recipe for them. Great served with mustard."

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Ingredients Edit and Save

Original recipe makes 16 corndogs Change Servings
  • PREP

    20 mins
  • COOK

    20 mins

    40 mins


  1. In a medium bowl, combine cornmeal, flour, salt, pepper, sugar and baking powder. Stir in eggs and milk.
  2. Preheat oil in a deep saucepan over medium heat. Insert wooden skewers into frankfurters. Roll frankfurters in batter until well coated.
  3. Fry 2 or 3 corn dogs at a time until lightly browned, about 3 minutes. Drain on paper towels.
Kitchen-Friendly View


  • Editor's Note:
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.
  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Jun 08, 2006

These are awesome. Since the hot dogs are smooth, you need to roll them in flour first. This will help keep the batter on. I poured the batter in a mason jar (quart size) and dipped the hot dogs in the jar.It's alot easier than rolling them around. Thanks

Most Helpful Critical Review
Jun 22, 2010

used all beef frankfurters. the taste was okay. it wasn't crunchy though. maybe next time i will fry it longer and add some spices like cayenne pepper or red pepper flakes to the mix

Jul 16, 2009

As a former carney, I LOVE these! The one thing I miss most about being a part of a traveling carnival company is the hand-dipped corn dogs. I have a couple of suggestions for achieving corn dog perfection: 1) Dry the hot dogs with a paper towel before dipping them in the batter. This way, you don't need to coat them with flour or anything before dipping. 2) Make sure your batter is ICE COLD. This will make it thicker and it will resist "melting" off into the oil before it firms up from frying. 3) Use regular Farmer John hot dogs...not the all-beef kind (that's what the carnival food wagons all use!). 4) Omit the black pepper from this recipe. It's not needed.

Feb 03, 2008

Very yummy. I've found that putting the prepared batter in a drinking glass helps ease the process... it's the perfect size tool to batter a hot dog!

Apr 19, 2007

I loved that I could use good quality kosher hotdogs. You don't always know the quality of meat that are in those at the fair!! I precooked the hotdogs first in boiling water for 7 min. I then let the mixture and the hotdogs rest for 10 min. I coated them with corn starch and the mixture stuck very well. Also, make sure your oil is the perfect temp. 365 degrees was perfect for me. If it is too hot the outside will burn and the inside batter will be raw. If it is not hot enough the batter will slide off. I love these because they are crunchy on the outside. Great recipe!!!!

Jun 15, 2007

Wonderful recipe!!! Roll your hotdog in corn starch first. It will prevent your batter from slidding off.

Jan 29, 2004

Quick and delicious! Make mini's by cutting the wieners first, and using the fry daddy. I may never buy frozen corn dogs again. THANKS

Sep 17, 2006

Tasted great! My husband was raving!!! Dry the dogs before coating and the batter sticks just fine. YUMMY!


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  • Calories
  • 318 kcal
  • 16%
  • Carbohydrates
  • 19.2 g
  • 6%
  • Cholesterol
  • 43 mg
  • 14%
  • Fat
  • 22.9 g
  • 35%
  • Fiber
  • 0.6 g
  • 2%
  • Protein
  • 8.6 g
  • 17%
  • Sodium
  • 776 mg
  • 31%

* Percent Daily Values are based on a 2,000 calorie diet.

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